Wednesday, February 11, 2009

Cheesy Scrambled Eggs with Veggies

This is one of the other things I did with those fresh eggs. I don't know about anyone else, but I have a hard time folding omelets. They tend to wind up as scrambled eggs instead of some kind of properly omelet looking thing. So I've wound up cutting to the chase and just mixing filling in with scrambled eggs. When I made them this time I only used vegetables because I wanted it to be a bit lighter and be more about the eggs than the filling. When you use something like sausage or bacon whatever you're making tends to be all about them. Here is what I did.

I took three eggs, added a goodly amount of salt and pepper and a couple tablespoons of milk. Then mixed it together really well. I set that aside and sauteed up some onion. I didn't measure anything here, so the recipe I'm going to give you is a bunch of guesses. Then I added some broccoli and cooked that a bit too. Next came some diced red peppers. I love red peppers with eggs, it's a great combination. I just mixed them around a little to heat through, I don't like them soft. At this point I added a little more butter, just to keep the eggs from sticking. No, really, that's the only reason. How could you even doubt me? Let's just move on to the next step here. Which is pouring in the egg. I like to let the eggs sit for a moment or two before I start scrambling them, it makes the pieces bigger in the end. Then I just pull in at the edges, letting the liquid egg run onto the pan. I made a pile of the cooked eggs and added some cheddar. When I'm doing cheesy scrambled eggs I like to cut the cheese into chunks instead of shredding it. I like the little pools of melted goodness it makes. Then I let the eggs sit for 30 seconds or so then flipped it. Not all in one piece, but in three or four big chunks. Then you just break up the big pieces into whatever size you like, slide them onto plates and have yourself some eggs. This particular batch came out wicked, wicked good. I managed to put in just the right amount of vegetables and cheese (for my taste anyway), but of course I didn't measure anything. Here is a guess of a recipe for them.

Saute the onion till just soft, 2-3 minutes, then add the broccoli and cook another 2 minutes or so. Add the peppers and sweat them. Wisk the eggs, milk, salt and pepper together then pour them into the pan. Let sit for 30 seconds then pull in the edges, letting the liquid egg run onto the pan. Add the cheese and let sit for another 30 seconds. Flip the eggs in large sections and let cook till as firm as you like.

my hubby just cant get 'flipping' omelets either. I gave up trying to teach him and had him spray a plate with non-stick spray, and when the omelet is ready to flip, he slides it gently onto the plate, and then puts the pan over the plate and flips them both over together (he holds both sides with potholders)... voilà!